In this introductory session you will learn essential skills that will change the way you think and shop for your meat, a fascinating experience that will stay with you a lifetime.
Most cuts of meat arrive to us pre-packed and pre-portioned on our supermarket shelves, therefore you never really know the source and quality of your meat, in this introductory session you will learn essential skills that will change the way you think and shop for your meat, a fascinating experience that will stay with you a lifetime.
Begins with a talk from the Head Chef/Master Butcher on the different types and cuts of meat, purchasing and, sourcing meat and how to identify quality.
A talk on health and safety in the kitchen follows to include, hand washing techniques cross contamination and knife handling skills, this will be followed by a demonstration and practical with guests taking home everything they have made on the following:
The class concludes with guests receiving recipes and techniques.
10.00 Guests arrive to light refreshments and greeted by the Chef Greg and our Master Butcher David.
10.15 The chef/butcher opens with a short talk on sourcing and selecting meat.
10.30 Chef gives a demonstration on preparing stocks/sauces.
11.15 A demonstration on preparing poultry is given by the chef
11.45 Guests prepare their whole birds for making their own dinner party dish
12.30 Guests break for lunch
13.30 Chef gives a demonstration on preparing a French trimmed lamb
13.45 Guests practical preparing racks of lamb
14.15 A fun and interactive demonstration is given on sausage making, guests are all encouraged to roll up their sleeves and have a go!
15.00 Tea and coffee break
15.15 Butchers knots and tying joints of meat – demonstration on butchering, stuffing and tying a pork belly.
15.30 Practical tying knots and joints
15.45 Guests pack items to take home with handouts and the chef takes any final questions
16.00 Guests depart
Skills you’ll pick up on the day:
Click a question to find out more
Please arrive up to 15 minutes before your booked time.
Method is informal so please dress as you feel comfortable.
A unique learning space set in the middle of our working farm, Method has been designed and built specifically to educate and inform our professional catering customers on all thing’s meat.
Method is also open to foodies and families for cookery and butchery masterclasses and exclusive events featuring some of Yorkshires top chefs.
We are located just outside Wetherby, you can find instructions on how to get here, and a map on this page.
Yes, we have a large carpark for our guests. Cars can be left overnight, but are done so at owners risk.
Not a problem, at Method we can cater for any dietary requirements, please fill in the relevant box on our website during checkout, or get in touch before the event if you have any questions.
01937 582549
method@sykeshousefarm.co.uk
